Biscoff Granola Bars

​What ever happened to the sweet little biscoff cookies that they used to hand out on airplanes?  I used to look forward to my little double pack of biscoff cookies when I would get on a plane and all of a sudden it seems they have been replaced with miniature bags of mini pretzels.  Seriously?  That is a terrible trade off.  

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Even though I can no longer get these little cookies on a plane, I can buy them at the supermarket now.  They even have a Biscoff spread now and I must say - it is highly addictive.  It is dangerously good.  I was blissfully unaware of how wonderfully sweet and smooth this decadent spread really is until I bought my first jar for this recipe.  There should be a warning label on it - that is how addicting it is.   

​I found this recipe for No Bake Biscoff Granola Bars on Pinterest.  It came from twopeasandtheirpod.com.  (I love their recipes.)  As soon as I brought the cookies and the spread home from the grocery store, the kids were asking if they could have some.  I had to get these bars made quickly before all of my ingredients got eaten up.  

Biscoff Granola Bars
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup Biscoff Spread
1 teaspoon vanilla extract
2 cups quick oats
1 cup crispy rice cereal
1/3 cup chopped Biscoff Cookies
1/4 cup mini chocolate chips

Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.

​In a large sauce pan, add butter, brown sugar, honey and Biscoff Spread. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble.

​Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.

Stir in the oats, crispy cereal, and Biscoff Cookies.

Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.

Place the bars in the refrigerator and let cool for at least 30 minutes before cutting.

Enjoy!

Ciao!

Click here for a printable version of this recipe